Hearty Gorgonzola, Mushroom And Red Onion Bruschetta

Can't be bothered to cook tonight? This deliciously easy bruschetta recipe topped with gooey Gorgonzola will fill and warm you up in a flash!

This warming, hearty bruschetta recipe is so easy to make and bursting with rich autumnal flavours. Serve up with a crisp side salad drizzled in olive oil and sweet balsamic vinegar.

Total Time: 0hr 30mins

Prep: 0hr 10mins

Cook: 0hr 20mins

Level:
Easy

Serves:
4

Ingredients

2 tbsp. olive oil

1 red onion, finely chopped

250 g. pack of chestnut mushrooms, finely sliced

2 cloves of garlic, finely chopped

Handful of flat-leaf parsley, chopped

1 pack of bought bruschetta

175g/6oz Gorgonzola, sliced

Directions

Heat half of oil in a large heavy-based pan and add onion. Season well and cook on low, stirring occasionally, for about 10-15 mins until onion begins to caramelise.

Meanwhile, heat remaining oil in a small frying pan and add mushrooms. Season with freshly ground black pepper. Cook mushrooms for a few mins until softened, then add garlic. Cook for 1 min more, then remove from heat and stir in parsley.

Preheat grill to hot. Spread a little onion on each bruschetta. Top each with mushroom mixture and Gorgonzola. Put it under grill for 1-2 mins, until cheese melts. Arrange on a board to serve.

Nutrition (per serving): 429 cals; 24g fat; 11g sat fat; 36g carbs

COOK’S TIP: It’s worth taking a little time to cook the onions, as they’ll become sweet and caramelised.

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